Vegan Crumble Rhubarb Cake
It is spring and rhubarb is in season! We went to our local market the other day and got a bunch of these beautiful fruit stalks. I knew immediately that I want to make a rhubarb cake, which always reminds me of my childhood. It is such a pretty fruit and if you have some stalks left you can make yummy jam out of it. In any case, we need to peel the stalks due to the oxalic acid. Peeling rhubarb is pretty easy and you can watch a YouTube tutorial.
Let’s get to it!
Ingredients
Rhubarb topping:
350-400 g fresh rhubarb
70 g sugar (use coconut sugar for a healthier version)
1 bag or 110 g of instant vegan pudding powder
250 ml juice (by-product when sugar and rhubarb chunks join)
Shortbread dough:
200 g room temperature vegan butter (I use “Vegan Block” by naturli)
250 g flour
80 g sugar (use coconut sugar for a healthier version)
1 pack or 8 g of vanilla sugar
2 tsp baking powder
2-4 Tbsp cold water
pinch of salt
Crumble:
150 g flour
80 g sugar (use coconut sugar for a healthier version)
1 pack or 8 g of vanilla sugar
100 g room temperature vegan butter (I use “Vegan Block” by naturli)
Directions:
1) Prepare your shortbread dough in combining all ingredients in a bowl with your hands. Form a ball and either wrap it in cling film or put it in an airtight container. Let it sit in your fridge for at least one hour. You can also prepare it a day in advance.
2) Combine all ingredients for your crumble with your hands and set aside.
3) Peel rhubarb stalks, wash them thoroughly and place them in a bowl. Add the sugar and cover the bowl to let it sit for 1-2 hours. The sugar will disappear and the rhubarb will lay in a juice, which we want to keep.
4) Spread your shortbread dough in your baking dish to a thickness of approximately 0.5cm. Poke the dough with a fork a few times.
5) Preheat the oven to 200°C (392°F), top and bottom heat, no air circulation.
6) Take the juice that came out by mixing the rhubarb with the sugar and make sure its around 250ml. If not, fill it up with water. Add it to a cooking pot and pour the pudding powder in with a whisk. As soon as the mix comes to a boil and becomes thick, I take it off the heat. Whisk well until all lumps disappear and add the rhubarb chunks with a wooden spoon to combine.
7) Add your rhubarb-pudding mix onto your shortbread dough and top it with the crumble.
8) Put it in the middle of the oven for around 40 minutes. I always put the time to 30 minutes and have a look in order to prevent it becoming too brown.
9) Let the cake cool down after removing from the oven and enjoy with a bit of powdered sugar and/or vegan whipped cream.
Bon appétit!
Made with Love by Jennifer
